FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
FILET MIGNON WITH MUSTARD AND MUSHROOMS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
- Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat.
- When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side.
- Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow to rest for 10 minutes.
- Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside.
- At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
- Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.
BEST SAUCES FOR FILET MIGNON
Filet Mignon is great on it's own. But why not make it a bit better? Here are the best filet mignon sauces that are out there.
Provided by Dave Beaulieu
Categories Date Night
Time 30m
Number Of Ingredients 0
Steps:
- A seared filet mignon is, without a doubt the most tender of the steaks. It's cut from the beef tenderloin. A muscle that runs along the back of the cow, which does very little work (relative to the rest of the cow), and that is what makes it so tender. It is also among the most lean cuts of beef, with very little inter-muscular fat or connective tissue. That lack of fat means two very important things. First, a more mild flavor; delicious, but nothing that's going to blow your socks off. And second, a proclivity to feel a bit dry while eating. Fortunately, both of those issues can be greatly improved with the addition of a filet mignon sauce aka, a steak sauce. Now, if you must, you can break out the A1. But you'd be committing a terrible sin. However wonderful, that alpha-numeric sauce may be, if you're going to pay the big bucks for a prime piece of filet mignon, learn how to cook it perfectly, then I'd really suggest that you take a bit of extra time, to come up with an equally perfect sauce. Below are some of my favorite steak sauces, which work particularly well with filet. Some are very simple. Some a bit more complex. Take note, that one thing almost all of my filet mignon sauces have in common, is a good amount of fat. As I mentioned above, since filet is so lean, it benefits from a bit of fat, like butter or cream. Leave the more acidic/tangy steak sauces for the fatty cuts, like ribeye. Best Sauces for Filet Mignon Peppercorn (Au Poivre) Sauce Perhaps the most traditional sauce for a filet and a stable for French cooking. I like to use very coarsely crushed black peppercorns, cooked with a bit of shallot and cognac, and then finished with some cream. Béarnaise Sauce Another French sauce, béarnaise has shallots and tarragon as its main flavor components, which are then turned into a thick creamy sauce with the addition of egg yolk and butter. If I don't have the time to make the real deal, I "cheat" a bit by making a simple tarragon butter. Rosemary Butter Sauce Maitre 'd butters got very popular in the 80's. They are a simple combination of butter and "something". In this case, I finely chop some rosemary and mix it with the butter. Slathering some on a just-cooked filet mignon, letting it melt all over as the steak rests, is a terrific way to add flavor. Blue Cheese Sauce or Crust There are a few different ways to add blue cheese to a filet. The salty, tangy, fatti-ness of the cheese matches perfectly with the lean meat flavors. I usually mix a bit of butter and blue cheese together and allow it to melt onto the steak after cooking, but making a sauce with some cream, or adding some bread crumbs and making a topping during the last few minutes of cooking are also great options. Bordelaise - Red Wine Sauce Red wine & filet mignon go wonderfully well together. So a sauce with a good Bordeaux (cabernet and/or merlot grapes) at its heart is a perfect match. For this sauce, reduce a cabernet based wine with some good beef stock and shallots. Finish with some fresh butter to thicken. Awesome!
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
An easy Filet Mignon recipe with Green Peppercorn Cream Sauce
Categories Milk/Cream Beef Dairy Pepper Sauté Quick & Easy Steak Brandy Cognac/Armagnac Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
- Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
Provided by Alfred Portale
Categories Garlic Mustard Sauté Rosemary Beef Tenderloin Cognac/Armagnac Thyme Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
FILET MIGNON WITH COGNAC SAUCE
Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.
Provided by jovigirl
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
- Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
- Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.
Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9
BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON
This brandy cream sauce for steak never ever disappoints. It's so packed with flavor and the creamy texture makes a delightful sauce for filet mignon or any steak. I'm also sharing my foolproof way to make pan-fried filet mignon that comes out perfectly cooked on the stovetop.
Provided by Karin and Ken
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Remove filets from your fridge and let them come to room temperature on your counter for 30 minutes to an hour.
Nutrition Facts : Calories 749 kcal, Carbohydrate 45 g, Protein 9 g, Fat 54 g, SaturatedFat 19 g, TransFat 0.2 g, Cholesterol 68 mg, Sodium 64 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 32 g, ServingSize 1 serving
PAN-SEARED FILET MIGNON WITH BRANDY OR COGNAC SAUCE
Make and share this Pan-Seared Filet Mignon With Brandy or Cognac Sauce recipe from Food.com.
Provided by Oolala
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat skillet in medium high setting.
- Add olive oil and heat for about 30 seconds.
- Sprinkle steaks with salt and pepper on both sides.
- Add the steaks and the garlic to the skillet and pan sear each side for about 3-4 minutes.
- Steaks will be medium rare (internal temperature of 140-145 degrees F.) when small drops of juice begin to ooze on the surface of the steaks.
- Transfer meat to a warm plate.
- Add the brandy or cognac to the pan and heat until the liquid is reduced by half.
- Discard the garlic and add the butter and stir until melted.
- Pour over filets and garnish with parsley.
Nutrition Facts : Calories 165.3, Fat 13.7, SaturatedFat 6.2, Cholesterol 22.9, Sodium 3.2, Carbohydrate 0.5, Fiber 0.1, Protein 0.2
FILET MIGNON WITH COGNAC PEPPERCORN SAUCE
Filet Mignon with Cognac Peppercorn Sauce. These filet mignons are seasoned with peppercorns and salt, then grilled to your personal taste and served with a creamy cognac peppercorn sauce. This easy French dish will always makes a big impression and turn out delicious every time!
Provided by 2 sisters recipes
Categories Meat Dishes
Time 15m
Number Of Ingredients 12
Steps:
- Scatter some salt and peppercorns onto each steak, and press down on the peppercorns so that it adheres well, and set aside at room temperature to warm up for about 20 to 30 minutes.
- Meanwhile, make the cream sauce. Using a medium-size non-stick skillet, add the butter and shallots and sauté for 2 to 3 minutes, stirring with a wooden spoon until softened. Add the Cognac and one teaspoon of peppercorns to the skillet. Simmer for a minute or two until it reduces.
- Pour in heavy cream and simmer on lowest heat, stirring until it thickens about 2 to 3 minutes. BE careful NOT to bring to a boil (to prevent it from curdle).
- Turn off heat. As the cream sauce sits, it will continue to thicken. If the sauce becomes too thick, just stir in some beef stock, about 1 to 2 tablespoons to reach the desired consistency.
- Heat a large non-stick skillet or a cast-iron skillet over high heat. When the pan is hot, spray it generously with cooking spray and add the steaks, peppercorn side down.
- Cook the filet mignon steaks for about 3 to 4 minutes (depending on how rare or medium you prefer). Add the butter on top of each one and flip over the steaks to cook on the other side for the additional 3 to 4 minutes. Top with another slice of butter on top.
- Remove steaks and transfer to a warm serving platter or to individual dinner plates.
- Spoon creamy peppercorn sauce over the filet mignon steaks.
- Serve immediately.
- Serves 2
Nutrition Facts : Calories 528 calories, Carbohydrate 2 grams carbohydrates, Fat 34 grams fat, Protein 28 grams protein, ServingSize 1 serving (about 4 to 6 ounces)
FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE
Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish.
Provided by Melanie B.
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
- Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
- Remove steaks from the pan and allow to rest.
- Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
- Serve steaks with the sauce.
FILET MIGNON WITH WHISKEY CREAM SAUCE
For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.
Provided by Brianna Storer
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring filets to room temperature.
- On a plate combine the pepper and rosemary.
- Salt both sides of filets, then press one side into pepper mixture to form a crust.
- In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
- Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
- Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
- For the sauce, combine broth and pepper. Reduce to half.
- Add whiskey, cream and mustard; reduce to desired amount.
- Remove from heat and swirl in butter. Allow to cool slightly to thicken.
- Serve steaks whole or slice thinly and top with sauce.
FILET MIGNONS WITH COGNAC-CREAM SAUCE
DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce.
Provided by Dr. Jenny
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
- In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
- Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
- To make the sauce, in the same frying pan over medium heat, melt the butter.
- Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
- Remove the pan from heat and add the Cognac.
- Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
- When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
- Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
- Remove the pan from the heat and whisk in the cream and cayenne to taste.
- Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
- To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.
FILET MIGNON IN MUSHROOM SAUCE
Enjoy tender filet mignon in an exquisite mushroom wine sauce.
Provided by Bon Appetit
Categories Beef
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Step 1: Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer the mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.
- Step 2: Pat dry steaks with a paper towel and season all over with salt and pepper (we use a total of 1 tsp salt and 1/4 tsp pepper).
- Step 3: Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Please note that thinner steaks will cook faster and thicker steaks can take longer.
- Step 4: Add 1/2 cup Merlot (any will do) and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slightly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 - 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).
- Step 5: Plate the steak and spoon generous amounts of mushroom sauce over the top.
Nutrition Facts : ServingSize 1
More about "filet mignons with cognac cream sauce food"
FILET MIGNON WITH PEPPERCORN SAUCE | BEEF, STEAK, FILET ...
From noreciperequired.com
3.8/5 (35)Category Date NightCuisine AmericanTotal Time 45 mins
- Filet Mignon in a Peppercorn Sauce, is one of my all-time favorite recipes to make at home. While it comes off as a complicated and complex meal, it’s actually very simple to make, with just a few ingredients. The star ingredient of course is the Filet itself, and for this recipe I’m using some wonderful steaks from Certified Steak and Seafood. I’m happy to be working with such a great ingredient, and I’m sure you’ll love these steaks too. Recipe Overview and Keys to Success
- To make a great Filet Mignon with Peppercorn Sauce, just follow these few simple steps: The most important part is cooking the steak right. Start with a room temperature steak, well-seasoned with salt, and sear it in a very hot pan. Finish it in 400 degree oven until it reaches medium rare (my preference) or your desired temperature. Steaks need to rest once cooked, so make sure you give it a few minutes before cutting into it. Fortunately, that few minutes will be just the time you need to make the peppercorn sauce. Use fresh ground black pepper, rather than pre-ground. It has much more flavor, and finely ground pepper can make the sauce taste grainy. I love the flavor a bit of cognac, or brandy, gives the sauce, but if you’re worried about the alcohol, you can skip it; the sauce will still be great
- 2 8oz Certified Steak & Seafood Filet Mignon Salt 1 – 2 tablespoons of coarse ground, fresh black pepper ¼ cup of cognac ½ cup beef stock ¼ cup heavy whipping cream 2 tablespoons butter Olive oil for cooking
FILET MIGNON WITH CREAMY PARMESAN MUSTARD SAUCE - THE MOM 100
From themom100.com
Cuisine AmericanCategory Main CourseServings 2Total Time 25 mins
- Heat a large heavy skillet, such as cast iron, over high heat. Add 1 tablespoon olive oil. Season the steak generously with salt and pepper. When the oil is hot, sear the steak for 3 minutes on each side, until a nice crust has formed.
- Transfer the pan to the preheated oven and roast for about 6 to 9 minutes, until the steaks are done to your liking. The inside will read 120°F on an internal thermometer for rare, 125°F for medium rare. Transfer the steaks to a cutting board and let rest.
- While the meat is roasting and resting, combine the cream, Parmesan, mustard and salt and pepper in a small saucepan. Heat over medium heat, whisking frequently for about 5 minutes until thickened.
FILET MIGNON WITH MUSTARD & MUSHROOMS | RECIPES
From barefootcontessa.com
10 BEST FILET MIGNON SAUCE RECIPES - YUMMLY
From yummly.com
FILET MIGNON WITH SHALLOTS AND COGNAC RECIPE - FOOD & …
From foodandwine.com
Servings 2
- Sprinkle the steaks with 1 tablespoon of the Cognac and let stand at room temperature for 45 minutes.
- In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with the pepper. When the skillet is very hot, add the steaks, cover partially, and cook over high heat until a crust forms on the bottom, about 2 minutes. Turn the steaks over and cook, partially covered, until nicely crusted on the other side, about 2 minutes. Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm.
- Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes.
- Add the remaining 3 tablespoons Cognac to the skillet. Ignite with a match and cook over high heat until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks.
BEEF FILET WITH MOREL COGNAC SAUCE | RED MEAT RECIPES
From weber.com
Servings 4Total Time 45 minsCategory Red Meat
- Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the steaks on both sides with oil and season evenly on both sides with salt and pepper. Let stand at room temperature while you prepare the mushroom sauce.
- To make the mushroom-cognac sauce, warm the oil in a large (10- to 12-inch) skillet over medium-high heat on the stove. Add the mushrooms and sear until lightly browned, 3 to 5 minutes, stirring only once or twice.
- Add the garlic and cook until fragrant, about 30 seconds, stirring occasionally. Turn off the exhaust fan, if using, and carefully add the Cognac (it may ignite, but it is fine if it doesn’t).
- Simmer, stirring to scrape up any browned bits, until reduced by about half; it should take less than 1 minute. Stir in the broth and mustard, then add the cream and rosemary sprigs.
COGNAC CREAM SAUCE - RECIPES - COOKS.COM
From cooks.com
- LOBSTER AND HAVARTI - COGNAC CREAM SAUCE. Grate 2 cups of Havarti ... cup of light cream, a quarter cup of cognac, 2 tablespoons of chopped ... constantly, let the sauce simmer until all the cheese ...
- FILET MIGNON WITH COGNAC CREAM SAUCE. Blend butter, lemon rind, orange ... the skillet with cognac. Add butter mixture, onion ... boil. Stir in cream. Season with salt and ...
- CHICKEN IN COGNAC CREAM SAUCE. Preheat oven to 350 degrees. ... 10 minutes. Add cognac or brandy and deglaze saute ... blend until smooth. Serve chicken and pour sauce on top.
- SHRIMP, SCALLOPS AND RAVIOLI IN WINE CREAM SAUCE. This is a big hit ... half-and-half for the cream sauce, thickened with a roux, ... Add wine and cognac/brandy.
- CREPES WITH STRAWBERRIES (DAIRY) Beat eggs slightly, add dry ... soft, add whipped cream. Place 2 tablespoons filling ... them in hot sauce will bring crepes to proper ...
- GRAVLAX MED SENNEDSAUS (MARINATED SALMON WITH MUSTARD SAUCE) Place salmon in glass baking ... remove and scrape away the curing mixture and refrigerate until ready to serve.
- ITALIAN CHEESECAKE. Cream the cheeses together; add egg yolks, sugar, cognac and vanilla. Pour into prepared ... drizzle with chocolate sauce, if desired.
- SPINACH & CHEESE LASAGNE 1. FILLING: Wash fresh spinach ... aside. 7. PARMESAN CREAM SAUCE: Boil cream gently in ... golden. Let sit 10 minutes before cutting into squares.
- GREEN PEPPERCORN STEAK WITH MANGO CHUTNEY SAUCE. Cut sirloin into 1-inch cubes, ... add salt, heavy cream and chutney. Let heat to ... Add meat for a few minutes.
- SCALLOPS IN COGNAC SAUCE. Broil or bake scallops with ... mushrooms.) Add light cream cheese, 1/2 bar first. Let ... half. Add the cognac. Keep pan uncovered.
FILET MIGNON WITH COGNAC SAUCE - BIGOVEN.COM
From bigoven.com
5/5 (1)Category Main DishCuisine FrenchTotal Time 30 mins
FILET MIGNON WORCESTERSHIRE SAUCE - RECIPES | COOKS.COM
From cooks.com
FILET MIGNONS WITH COGNAC-CREAM SAUCE RECIPE - FOOD.COM ...
From pinterest.com
SHRIMP WITH COGNAC CREAM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
FILET MIGNON WITH COGNAC SAUCE RECIPES
From tfrecipes.com
FILET MIGNON - RECIPES - COOKS.COM
From cooks.com
FILET MIGNON WITH COGNAC CREAM SAUCE - RECIPE | COOKS.COM
From cooks.com
FILET MIGNON WITH MUSTARD SAUCE AND MUSHROOMS - RECIPES - FAXO
From faxo.com
SHRIMP WITH COGNAC CREAM SAUCE RECIPES
From tfrecipes.com
FILET MIGNONS WITH COGNAC-CREAM SAUCE RECIPE - FOOD.COM ...
From pinterest.com
COGNAC REDUCTION SAUCE FOR STEAK RECIPES
From tfrecipes.com
BEEF FILET MIGNON AND PEPPERCORN COGNAC SAUCE
From martell.com
FILET MIGNONS WITH COGNAC-CREAM SAUCE RECIPE - FOOD.COM ...
From pinterest.com
FILET MIGNON WITH COGNAC CREAM SAUCE - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
FILET MIGNONS WITH PEPPER CREAM SAUCE RECIPES
From tfrecipes.com
FILET MIGNON BRANDY CREAM SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
FILET MIGNON WITH COGNAC PEPPERCORN SAUCE | RECIPE | FILET ...
From pinterest.ca
FILET MIGNONS WITH COGNAC CREAM SAUCE- TFRECIPES
From tfrecipes.com
SAUCE FOR FILET MIGNON - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FILET MIGNON WITH COGNAC SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST FILET MIGNON CREAM SAUCE RECIPES - YUMMLY
From yummly.com
COGNAC CREAM SAUCE FOR FILET MIGNON - COOKEATSHARE
From cookeatshare.com
PEPPER-CRUSTED FILET MIGNON RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love